Herb-Crusted Baked Chicken Thighs with Mushroom Cream Sauce
Tender chicken thighs coated in fresh herbs and baked until golden, served with a velvety mushroom sauce made from heavy cream and butter. This american-inspired chicken (low-carb) ready in about 50 minutes pairs chicken thighs, fresh thyme leaves, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 415 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz chicken thighs
- 2 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary
- 2 tbsp olive oil
- 1 medium, finely minced shallot
- 8 oz, sliced cremini mushrooms
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. Pat chicken thighs dry with paper towels, then rub with 1 tbsp olive oil, 1 tbsp thyme, and 1/2 tsp salt.
- Step 2: Arrange chicken in a single layer on a parchment-lined baking sheet. Bake for 25 minutes until golden brown and juices run clear.
- Step 3: While chicken bakes, heat remaining 1 tbsp olive oil in a skillet over medium heat. Add minced shallot and cook for 2 minutes until translucent.
- Step 4: Add sliced mushrooms and cook for 6-7 minutes until golden and tender. Stir in remaining 1 tbsp thyme, rosemary, salt, and pepper.
- Step 5: Pour in heavy cream and simmer for 3 minutes until slightly thickened. Remove from heat and whisk in butter until glossy.
Frequently asked questions
How long does Herb-Crusted Baked Chicken Thighs with Mushroom Cream Sauce take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Crusted Baked Chicken Thighs with Mushroom Cream Sauce?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.
Can I substitute ingredients in Herb-Crusted Baked Chicken Thighs with Mushroom Cream Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Crusted Baked Chicken Thighs with Mushroom Cream Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Herb-Crusted Baked Chicken Thighs with Mushroom Cream Sauce low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Absolutely delicious! The chicken was so juicy and the sauce complemented it perfectly.
- ★★★★★
My kids loved it! Easy to make and the sauce is creamy without being heavy.
- ★★★★★
This is going to be my go-to chicken recipe. The herbs gave such a nice aroma and the sauce was incredible.
